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Now that it is really cold outside, why not warm up the house by baking some bread. Boule, which is one my favorites, is a round loaf of crusty bread. It goes great with soups, salads and pasta. Try dipping it in olive oil or slather on some butter. For breakfast, slice it thin, and toast it, then add some butter and/or some Jam. Below is a simple recipe I have used for years and once you get the hang of it you just might make it weekly! Enjoy!

Photo by: Susan T’s Kitchen

2 tablespoons sugar

1 package dry yeast

1 cup warm water

2 cups white flour level with knife

1 cup wheat flour level with knife

1 tsp salt

1 tbsp olive oil

Cornmeal

In a large mixing bowl add 1 cup warm water, dissolve the yeast and sugar

Let stand 5 minutes.

Stir in oil.

Add to the yeast mixture, 1 cup of the wheat,

1 cup of the white flour and salt

Stir until a soft dough forms. Add a spoonful of flour as needed.

Turn dough out onto a lightly floured surface.

Photo by: Susan T’s Kitchen

Knead dough until it is smooth and elastic.

Continue to spoon remaining flour to the dough ball to prevent dough from sticking.

Place dough in a large bowl coated with olive oil, cover and place in a warm spot for about an hour.

Photo by: Susan T’s Kitchen

Punch down dough and knead once more.

On a large baking sheet sprinkle cornmeal

Place dough on sheet, cover, let rise for an hour, or until doubled in size.

Make two slits with sharp knife

Bake at 350 for 30 minutes or until bread is browned on bottom. Let cool on wire rack.

This sounds so good, but I have a confession—yeast hates me. Any time a recipe calls for it, it will never rise for me. The yeast has not expired, I use water warm to the touch. any advice? Thanks, Brenda

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